Prawn and Spinach Curry
A quick and easy prawn and spinach curry that is light, protein-rich, and perfect for a low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
20g carbs
15g fat
Ingredients
For 4 servings
- 600 g prawns
- 200 g spinach
- 1 onion
- 3 clove garlic
- 1 tbsp ginger
- 400 g canned diced tomatoes
- 200 ml coconut milk
- 2 tbsp curry powder
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Peel and devein the prawns, then rinse them under cold water and pat dry with paper towels.
- 2
Chop the onion and mince the garlic and ginger.
- 3
Heat the olive oil in a large saucepan over medium heat.
- 4
Add the onion, garlic, and ginger to the pan and sauté until the onion is translucent, about 2-3 minutes.
- 5
Stir in the curry powder and cook for another minute until fragrant.
- 6
Add the canned diced tomatoes and coconut milk, stir well, and bring to a simmer.
- 7
Add the prawns to the saucepan and cook for 3-4 minutes until they turn pink and opaque.
- 8
Stir in the spinach and cook until wilted, about 1-2 minutes.
- 9
Season with salt and black pepper to taste and serve hot.
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